Hot Spinach Dip

2 tsp Olive Oil, plus more for baking dish
1 Medium Onion, diced
2 Garlic cloves, minced
2 Pounds spinach, cleaned, trimmed and coarsely chopped
1/2 Cup Milk
6 Ounces reduced-fat bar Cream Cheese
3 dashes Worcestershire Sauce
3 dashes Tabasco Sauce
3/4 Cup Shredded Mozzarella
Coarse Salt and Ground Pepper
Baguette Slices, Breadsticks or Crackers for serving

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic, cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments as desired.

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